A manairó is defined in Catalan as a Pyrenean elf who might secretly complete a cobbler’s work overnight—and owner-chef Jordi Herrera might well be employing a culinary elf or two in his always surprising kitchen. Bacalao iluminado (illuminated cod) cooked slowly under a 220-degree lightbulb; beef al clavo ardiente (on the burning nail) baked from within on heated spikes; and palate-cleansing gin and tonics using liquid nitrogen, gin, and lime are just a few of Herrera’s culinary hijinks—all executed with the ultimate goal of preserving or enhancing a product’s natural taste in his intimate contemporary dining room.
Manairó’s nine-course tasting menu is a tour de force allowing you to keep up with the chef’s latest tastes and techniques at about half the price of the menus of some of the city’s gastronomic heavyweights.
AmenitiesOpen / Closes
- Accessible by Public Transportation
- Chef's Table
- Notable Chef
- Sunday - Closed
Cuisine Type:: Spanish/Tapas